Garden-Style Meatballs

Name: Garden-Style Meatballs
Total time: 2700 s
Yield: Serves 4 servings
Ingredients: 3/4 cup chicken broth (200 ml); 1/2 sweet onion; 2 carrots; 1 tablespoon tomato paste; 3/4 cup cooked peas (120 g); 3/4 cup tomato sauce (200 ml); Fresh parsley; Extra virgin olive oil; 1 lb ground beef and pork mix (500 g); 2 large eggs; 1 teaspoon salt; Ground black pepper; Fresh parsley; 2 garlic cloves; Whole milk; 2 slices sandwich bread; All-purpose flour for frying

Siguiendoplatos @siguiendoplatos

Today we were in the mood for meatballs, and since I hadn't shared this recipe yet, I'm posting it here. To give them a moister texture, I used some sandwich bread I had at home that was starting to get stale, but you can use fresh bread as well.

Siguiendoplatos @siguiendoplatos

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Ingredients

45 min

Serves 4 servings

3/4 cupchicken broth (200 ml)
1/2sweet onion
2carrots
1 tablespoontomato paste
3/4 cupcooked peas (120 g)
3/4 cuptomato sauce (200 ml)
Fresh parsley
Extra virgin olive oil
For the meatballs
1 lbground beef and pork mix (500 g)
2large eggs
1 teaspoonsalt
Ground black pepper
Fresh parsley
2garlic cloves
Whole milk
2 slicessandwich bread
All-purpose flour for frying

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Steps

45 min

1

Start by moistening the bread slices. Pour a little milk over them and break them up into small pieces. Add the milk gradually until the bread is soaked but not soggy—there shouldn't be any liquid left. This is the ideal texture. While you're at it, finely chop the onion and carrots.
2

Next, in a bowl, add the ground meat, chopped garlic and parsley, the soaked bread, salt and pepper, and finally the two eggs. Mix well until everything is fully combined.
3

Shape the mixture into meatballs. I used a tablespoon to portion them out, then rolled them into balls and coated them in flour for frying.
4

Once they're ready, heat plenty of oil in a large pot or skillet over medium-high heat. Brown the meatballs on all sides without cooking them through, then remove them from the pan.
5

Lower the heat to medium-low. In the same oil, add the onion and carrots and sauté until softened. Add the tomato paste and mix well. Pour in the chicken broth and stir to combine.
6

Finally, add the tomato sauce, meatballs, and peas. Sprinkle in a little chopped parsley and let everything cook together for 5 to 10 minutes at the same temperature, until the meatballs are cooked through.
7

After this short simmer, the sauce should be thicker—that's the consistency you're looking for.
8

Serve with a little more fresh parsley on top, and enjoy!